Fall just screams pumpkin.This loaf is moist and delicious on its own or with a smear of cream cheese or slathered with butter.It’s Gluten Free and Grain Free .
1.5 cups almond flour
1/4 tsp salt
1/2 tsp baking soda
1 tsp ground cinnamon
1/8 cup melted butter
1/2 cup coconut sugar or regular sugar or honey
3 large eggs
1 cup canned pumpkin
Preheat oven to 350 degrees F. In a mixing bowl combine almond flour, baking soda, salt, and cinnamon. Mix melted butter, sugar, eggs and pumpkin until smooth. Stir wet ingredients into dry. Line loaf pan with parchment paper and pour batter into the pan. Bake 50-55 minutes, or until a toothpick inserted in the middle comes out clean
Roasted vegetables are a fall treasure.Peppers,Tomatoes and Eggplant are some of the veg that roast well.Broccoli and Cauliflower are also stars in the oven.
This recipe is great for a side dish with fish,chicken or any meat.
Parmesan Roasted Broccoli
One head of cut broccoli washed and patted dry.Place in bowl and pour 1/8 cup of olive oil over the pieces of broccoli.Salt and pepper generously.
Sprinkle 1 tsp garlic powder and 1TBSP Parmesan cheese over the broccoli.Mix to make sure every piece is coated.
In a 375 degree preheated oven place broccoli on a sheet pan lined with foil.Bake for 30 minutes.
This is a great recipe for using up ripe bananas you may have.They are nice treat with a cup of tea or pack in lunches.They freeze well
1 cup blanched almond flour
1/4 cup coconut flour
3 ripe bananas, peeled and mashed
2 eggs, room temperature
1/4 cup honey
1/3 cup butter , melted
3/4 tsp baking soda
1/2 tsp sea salt
1 tsp lemon juice
1 .5 tsp vanilla extract
1 .5 tsp cinnamon
2/3 cup blueberries(I used frozen)
1. Preheat your oven to 350 degrees. Place muffin liners in muffin tin.
2. In a large bowl, add coconut and almond flours, baking soda, salt; mix to combine.
3. To the same bowl, add eggs, mashed bananas, honey, butter, lemon juice, vanilla, cinnamon; mix again to combine. Gently stir in blueberries.
4. Drop by tablespoons into the muffin tins. Fill 12 muffins full. Bake for about 17-20 minutes. Let cool in pan for 5-10 minutes. Transfer muffins to a cooling rack. Enjoy!
In my quest to eat gluten free and mostly grain free,I look for different flour substitutes for my sweet treats.Most of us are very familiar with baking with almond flour but it is on the expensive side.
On my last trip to Bulk Barn I noticed ground pecans and wondered if I could substitute it for the almond flour in my favourite Grain Free Chocolate Chip Cookie recipe. At half the price per pound it was certainly worth a shot.The result was a crispier flatter cookie and every bit as delicious.
Pecan Chocolate Chip Cookies
Yield: 1 dozen large cookies
- 1/4 cup butter plus 2 Tblsp, softened
- 1/3 cup cane sugar (can substitute brown or white sugar)
- 1 tsp pure vanilla extract
- 1 large egg
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 cups ground pecans (pecan meal)
- 3/4 cup chocolate chips
- 1/2 cup unsweetened coconut (optional)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Using an electric mixer, mix together the butter, sugar in a large bowl until very creamy (like frosting). Add the vanilla and egg, mixing until well incorporated. Mix in the baking soda and salt. Then slowly mix in the ground pecans, 1/2 cup at a time, until well blended. Using a spoon, fold in the chocolate chips and coconut, if using.
Drop dough by rounded tablespoonfuls about three-inches apart on parchment paper-lined baking sheet. Bake approximately 13 minutes. Allow to cool for 10-15 minutes on the baking sheet.
Peppers are plentiful right now in gardens ,farmers markets and grocery stores. Stuffed peppers are a family favourite and gluten free.
With an endless variety of filling recipes you’re sure to find something that will please everyone. Ground Beef can be combined with white or brown rice, quinoa,or just veggies to fill bell peppers. For fun, try using a variety of green, yellow and red peppers.Oh and don’t forget to serve with a dollop of sour cream.Here is my go to recipe.
1 pound lean ground beef, browned and drained of fat
1 cup cooked cooled rice (I like jasmine rice)
6 peppers any colour
2 8 oz. cans tomato sauce
1 chopped onion lightly sauteed in butter
salt and pepper to taste
Preheat oven to 325 degrees F (175 degrees C).
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, onions and salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Pour remaining can of tomato sauce over the stuffed peppers.
Cover baking dish with foil and bake for 1.5 hour in the preheated oven or until peppers are tender. If you have time you can baste the peppers with sauce every once in awhile.
Maybe this soup should be called “detox” soup.I have been over indulging in gluten free chocolate covered cranberries for the past couple of weeks.Who knew they might add some poundage back on 🙂 .I need to get back in balance so I thought I would make this soup full of goodness from the garden.
My father originated this recipe when he was faced with an abundance of tomatoes,like I am right now.The neighbours won’t even make eye contact if they see me walking down the street with tomatoes to give away.My gluten free garden runneth over.
There really isn’t a recipe.It really is exactly what you have in the garden and fridge at the moment.The tomato is the star of the show but feel free to add whatever other veg you have.My soup consisted of lots of peeled tomatoes,garlic,onion,celery,organic spinach,zucchini,flat leaf parsley,dill,salt and pepper to taste. Cook on medium low until all vegetables are cooked.Let cool and puree smooth or leave a bit chunky.Serve with a dollop of sour cream if desired.
This soup is gluten free,vegetarian,vegan and dairy free.It is filling and nutritious and hopefully gets me back on track.